Pan Sauteed Chicken with Vegetables and Herbs

 4 boneless, skinless chicken breasts

1/8 teaspoon pepper

1/8 teaspoon paprika

2 tablespoons all-purpose flour

2 tablespoons olive oil

2 small red onions, cut into quarters

8 ounces whole fresh baby carrots (about 16)

1-pound new potatoes, cut in quarters

1 1/2 cups Swanson chicken stock

3 tablespoon lemon juice

1 tablespoon chopped fresh oregano leaves

1 tablespoon chopped fresh thyme leaves 

Heat the oven to 350 degrees. Combine the pepper, paprika and flour. Coat the chicken with the flour mixture.

Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the skillet.

 Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock lemon juice and oregano and heat to boil. Return the chicken to the skillet and cover the skillet

 Bake at 350 degrees for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme.